Make time for soup whatever the weather, feeling nourished & cosy accessories
On the stove
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I am trying to do one thing at a time and enjoy the moments without getting overwhelmed. Feeling nourished and looking after myself and what I eat go hand in hand and I always try and be mindful and considered. I am a firm believer of everything in moderation and these days not depriving myself of anything I fancy.
So with feeling nourished in mind this week I bring you some of my favourite soup recipes. On the stove for me that is something relatively easy to throw together and where soup always begins. Soup is always a comfort to me a hug in a bowl and a dish I love through all the year not just the colder months. Chunky soups, chilled soups, feel good broth soups there is a soup for every occasion. Like any recipe a good stock is always needed so I thought I would share my vegetable stock recipe with you again so you have it all in one place. This can be used for all the soup recipes on this weeks newsletter. I also bring you my favourite socks and scarves (see below) I love accessorising. So take a look at my Autumn / Winter season must haves!
Start with a nice well rounded stock recipe for you that is the foundation of so many recipes and one that should not be disregarded. Something that if you can start bringing into your weekly routine you will simply not look back. I find making a stock very grounding and cathartic. It makes me happy. So please if there is one thing you simply must do this week is give this a go. I have also shared a lovely autumnal soup recipe that you will need a good vegetable stock in the recipe. Another thing I love is using vegetable peelings (wash well) up in my cooking and I have been more mindful than ever using everything up or adding to my compost. Try making an autumn coleslaw with carrot and celeriac peelings (parsnip, kohlrabi and red cabbage too) stir in a dollop of creme fraîche, lemon juice, 50ml cider vinegar, 1 tbsp dijon mustard and chopped parsley. It really is delicious and a way of using up everything. The peelings are full of flavour and a way of making a meal out of a meal.
Vegetable Stock (always a good idea)
So we begin with a white stock, a simply wonderful way to give a depth of flavour to your dishes. Think of it as a building block. Healthy and life enhancing. A base for soups, stews and risottos. This is a good stock to start with. I will soon share a good chicken stock recipe and a fish stock recipe if you feel adventurous.
Ingredients
1 celery sticks, sliced, plus leaves
1 leek, thickly sliced
1 onion, cut in half
3 carrots, thickly sliced
2 bay leaves
1 small garlic, halved horizontally - skin on
1 small bunch flat leaf parsley
1 small bunch thyme
10 black peppercorns
200ml dry white wine (the magic ingredient)
Method
Makes 1-1.5 litres of stock. Roughly chop all vegetables, soften slightly in a large pan with a tbsp of olive oil. Add peppercorns, bay leaves, thyme, garlic and parsley. Top up with water until just covering the vegetables. (a rule of thumb use the same amount of water to the weight of vegetables) Bring to the boil and gently simmer for 1 hour. Remove from heat and pour in the white wine and place the lid back on the pan. Leave to sit for 30 minutes. Strain through a muslin or sieve and use as required.
Cook’s note - The stock will last 3-5 days covered in the fridge or freeze for up to 6 months. Use an ice cube tray to freeze your stock that way you will always have stock to add to your recipes.
RECIPE: Beetroot and thyme soup
Ingredients
2 tbsp good olive oil
1 red onion, finely chopped
2 garlic cloves, crushed
1.5 kg beetroot, peeled and diced
1.5 litres vegetable stock
Cornish sea salt
Ground black pepper
1 bunch thyme
Extra: 1/2 pack feta 100g radishes
Serves 4
Method
In a large saucepan heat 1 tbsp olive oil. Add the chopped onion and garlic and soften until translucent and soft. Add the chopped beetroot and cook for 15- 20 minutes.
Pour over the stock and bring to the boil. Reduce to a simmer for 20 minutes until the beetroot is tender. Season with salt and black pepper. Allow to cool slightly and then blend the soup until smooth.
Ladle into warm bowls and garnish with thyme.
Croutons: If you fancy an extra crunch place 2 slices of sourdough cut into croutons on a baking sheet and drizzle with the extra olive oil. Season with sea salt and place under a grill until golden brown. Garnish the soup with the croutons.
This soup is equally delicious served hot or cold. If serving chilled make sure it is chilled down for at least 2 hours. Crumble a little feta cheese and sliced radishes as a garnish and finish with a drizzle of oil.
RECIPE: An autumn soup of Celeriac, pumpkin and crispy sage
The soft and gentle flavours of autumn days – pumpkins, squashes and beetroot (beets) all bring a sense of excitement to my kitchen. This soup recipe is quick and simple and really champions autumn. I have also added the mighty celeriac – agreed, it’s not much of a looker but I think it’s so versatile with a wonderful texture that sits in good company with the pumpkin. The deep orange colour of this soup will bring warmth and happiness to any table.
Ingredients
6 tablespoons olive oil
1 medium onion, chopped
1 litre (34 fl oz/4 cups) chicken or vegetable stock
500 g (1 lb 2 oz) pumpkin, peeled and deseeded, cut into even-sized small cubes
300 g celeriac (celery root), peeled and cut into even-sized small cubes
8 sage leaves
Cornish sea salt
Ground black pepper
Serves 4
Method
Heat 2 tablespoons of the olive oil in a large saucepan over a medium heat, add the onion and cook for 5–10 minutes until soft and translucent but not brown (never rush an onion). Add the stock and bring to a simmer, then add the pumpkin and celeriac cubes and cook for 15–20 minutes until soft but still holding their shape. Add a good pinch of salt and a couple of twists of pepper. Transfer the mixture to a blender or food processor and blitz until smooth. Heat the remaining 4 tablespoons of olive oil in a shallow frying pan (skillet) over a medium heat and gently fry the sage leavesuntil crisp. Pour the pumpkin soup back into the pan and warm through, thentaste for seasoning. Serve in your favourite bowls, topped with the crispy sage.
RECIPE: Pea, watercress and mint soup
Sings summer but actually delicious anytime of the year. Peas I just love peas and paired with another favourite of mine glorious peppery, green and uplifting watercress. Green is for go and the feel good factor. This recipe is quick and easy and mint is one herb that is a must in pots outside your kitchen door or simply a window sill.
Ingredients
500g petit pois
300g watercress
1 medium potato, peeled and chopped
1 leek, white part, finely sliced
2 cloves garlic, sliced thinly
1.5 litres chicken stock or vegetable stock
200g creme fraiche
100g butter
1 small handful chopped mint (extra to garnish)
Cornish sea salt
Freshly ground black pepper
Good olive oil
Serves 4
Method
Melt the butter and olive oil in a pan and add the garlic, leeks, potato and watercress until gently softened. Place a cartouche over the top and gently cook for 10-15 minutes. Add the stock and simmer for 15 minutes, add the peas and cook for another 1-2 minutes. Remove from the heat and allow to cool, add the chopped mint and blitz up in batches. Return to a clean saucepan and add 4 tbsp of creme fraiche and stir in. Season with sea salt and freshly ground pepper. Ladle into warm soup bowls with extra watercress and mint to garnish and creme fraiche.
Cook’s note - Versatile watercress is wonderful not only in soups but smoothies, salads, sandwiches and butters. Add the watercress and mint at the last minute so it does not wilt or discolour.
Archive soup recipes
MY STYLE: Socks & Scarves (essentials)
Oooh I love an accessory whether is is jewellery, a bold lipstick, basic essential layers or the wonders of socks and scarfs. A pop of colour, cosy fabrics that always elevate a simple outfit with style. My favourites right here… (great for festive gifts for the women in your life)
SOCKS
Red mango socks: Red is so on trend at the moment, a perfect colour with denim and leopard print.
H&M frill socks: I love these socks so much they have a really pretty frill detail which adds a feminine touch.
Toast Falke Cosy Wool Socks: Cosy and always my go to socks.
& Other Stories glittered rib-knit sock: The perfect go-to evening sock situation. Great with a pair of black leather loafers.
Le Bonne Shoppe pink soda socks: Cute and practical, in the softest of pinks.
SCARVES
M&S Textured colour block scarf: Orange mix with the bold factor. Mood lifting.
Zara Rustic wool scarf: I love this thin scarf a perfect companion if I am travellling to add another layer. The colour is soft and classy and goes with any outfit.
Sézane Gaston scarf: So pretty and comes in many colours and patterns. Add some french chic to your wardrobe.
*MY NEW COOK BOOK COMING SPRING 2025 *
(more on this coming soon for my paid subscriber community)
Ooh, a new book 😮 How exciting!!! Love all these delicious soups, and to me, sage is the herb of autumn and winter 🌿
Perfect timing with the soup on this frosty morning!